Kolhapuri tamda rassa


One of my favorite dishes from Kolhapur that is easy to make and almost tastes the same as the original.


250g mutton or chik’n pieces, pressure cooked with salt and turmeric (or frozen and thawed vegetable chunks)
2 onions, chopped
5 garlic cloves, minced
1C coriander leaves (including stems)
2 inch ginger, minced
2T coconut, dessicated and roasted
1T sesame seeds, roasted
2t cumin seeds, roasted and ground
1t turmeric, powder
5-6 beygdi chillies or any mild red chillies, dry roasted and ground
2t Kolhapuri mirch (or any spicy red chilli powder)
2T lemon juice


If you are using real meat, pressure cook as described above. If it is goat meat (mutton), let it cook for at least twice as long as chik’n (depends on your pressure cooker). If veggie chunks, then use them as they are. Saute all the onions till the are golden brown. Add turmeric and the separately dry roasted spices to the onions. Saute for a minute and add the fresh herbs/aromatics next and repeat by sauteing for another minute. Add the meat/veg chunks and slow cook for about 15 minutes. Add the lemon and cook for another 5 minutes. Typically it is garnished with even more chillies like a fresh green chilli and freshly chopped onions. Serve it with some fresh rotis. The way I personally like it is with some hard crusty bread to soak up all the gravy.

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